Gonzales Elks Lodge revives First Shot Cook-Off

The Gonzales Elks Lodge #2413 is reviving the popular First Shot Cook-Off for the first time in nearly four years and will hold it on Saturday, May 4, at the Doyle Pollard RV Park and Texas Elks Childrens’ Services Inc., 1963 Farm-to-Market Road 1586, Gonzales.

Teams are encouraged to sign up for the competition, which has seven categories this year: salsa, margarita, beef fajitas, beans, CASI chili, chicken breast and pork ribs. All proceeds from the cook-off and RV rentals benefit TECSI programs for children with special needs.

First Shot Cook-Off was first held in September 2007 and was founded by Elks member Shirley Breitschopf, who oversaw 14 iterations of the event at the JB Wells Park and Expo Center through September 2020. Teams came from as far away as Harlingen and Houston to compete in the Cook-off with hundreds of local residents acting as judges and volunteers to make sure things ran smoothly.

Unfortunately, COVID-19 and other factors led to the event being discontinued in 2021, 2022 and 2023, but the Elks Lodge moved the competition up from fall to spring this year and are looking forward to a return to the glory days of not so long ago.

The competition fee for each category is $15, except for CASI chili, which is $20. Teams entering all seven categories can get a $20 savings and pay a total of $90 to enter instead of $110. Entry forms can be mailed to Texas Elks Children’s Services, 1963 FM 1586, Gonzales, TX 78629, or turned in on the day of the cook-off in person. Registration/check-in and container pickup is from 8 a.m. to 10 a.m. at the Doyle Pollard RV Park Rally Room on Saturday, May 4.

All meats must be inspected before any trimming or marinating. Meat inspection must take place either from 7 p.m. to 9 p.m. May 3 or from 8 a.m. to 10 a.m. May 4. There will be a five-minute window for each turn in at the Doyle Pollard RV Park Rally Room.

Salsa turn-in is at 11 a.m. Salsa must be prepared from scratch, though the ingredients are the cook's choice. No canned or pre-cooked salsa is allowed. One container of salsa per team may be entered and it must be turned in with the container provided.

Margarita turn-in 11:30 a.m. The margarita must be prepared from scratch, though the ingredients are the cook's choice. No pre-made margaritas allowed. One container of margarita per team may be entered and it must be turned in with the container provided.

Beef fajitas turn-in is at noon. Fajitas must be cooked on the grounds. Fajita division samples must be beef skirt or flank steak only with no pre-seasoned or marinated meat. All meat must be inspected prior to cooking. Do not include garnish of any kind in the sample container, which must be used for turn-in.

Fajitas must be cut into strips a half-inch to one inch wide, enough for five judges.

Beans turn-in is at 1 p.m. They must be cooked from scratch, starting with uncooked beans. Canned beans are not allowed. One pot of beans per team may be entered and it must be turned in with the container provided. Nothing larger than the bean should be put in the turn-in cup. No whole jalapenos are allowed in the turn-in cup.

CASI Chili turn-in is at 2 p.m. Chili grind, cooked from scratch, starting with raw meat. Complete commercial chili mixes are not allowed. Beans, macaroni, rice, hominy, or other filler ingredients are not permitted. One chili per team may be entered and it must be turned in with the container provided.

Chicken Breast turn in is at 3 p.m. Chicken breast only! Meat must be in original packaging until inspected. No prior seasoning or injecting. Enough for five judges is required and one full breast for a showcase piece, no pulled or shredded allowed. No garnish allowed and it must be turned in with the container provided.

Pork Ribs turn in is at 4 p.m. Pork spareribs only! Meat must be in original packaging until inspected. No prior seasoning or injecting. Meat must be cooked on site. Must be turned in with the container provided and enough for five judges required.

There are RV spaces available at the Doyle Pollard RV Park for $25 per night on a first-come, first-served basis (Sorry, no reservations). There are 46 RV spaces and room for dry camping. Camping sites can be paid for upon arrival. Campers are welcome to come early and stay multiple days!

The RV Park is owned and operated by Texas Elks Children's Services Inc.

For more information about the event, contact Dustin Basquez at 512-644-4247. Entry forms can be found at https://www.facebook.com/events/958563089027380/?active_tab=discussion.